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  Yield: 1 pie (serves 8 pp.)


Crumb Crust:

8 oz.          Cookie Crumbs

3 oz           Sugar

2 oz.          Butter melted

Custard Filling:

4 large       Ripe bananas
2 cups        Whole milk
6 large        Egg yolks
1/4 cup        Cornstarch
3/4 cup       Dark brown sugar
2 tsp.          Vanilla extract
1/2 tsp.        Table salt
4 tsp.           Unsalted butter, room temperature and cut into small pieces


2 cups         Whipped Cream sweetened (stabilized- see recipe)

1 ea.             Sliced Banana dipped in chocolate (optional)

6 oz.             Vanilla cookies


Crumb Crust:

  1. Combine all ingredients in a bowl.
  2. Press mixture firmly in bottom and up sides of pie pan.
  3. Bake at 350 F for 10-15 minutes or until golden brown and toasted

Custard Filling:

  1. Meanwhile, peel 1 banana and place in a blender with milk, egg yolks, cornstarch, sugar, vanilla, and salt and process until smooth. Pour into a small saucepan, bring to a simmer over medium heat and cook, stirring constantly until mixture bubbles and is thick, about 7 to 8 minutes. Remove from heat and stir in butter, a few pieces at a time, until melted. Set aside to cool slightly.
  2. Pour in filling into the pie shell and evenly smooth with a spatula. Slice remaining 3 bananas into 1/2-inch pieces and arrange on top of custard. Smooth whipped cream over top, loosely cover in plastic, and set in refrigerator until cool and set, at least 3 hours.